Ingredients
-
1/4
-
4
-
1
-
1
-
1/2 - 1
-
1/4
-
1/8 - 1/4
-
4
-
1/2
-
1/2
-
-
-
-
-
Directions
Spicy Chinese Potato Salad, I saw a recipe like this on another web site. There were two ingredients I did not like…so by the time I changed that, I was also changing other things and came up with this….a potato salad WITHOUT the white stuff! UPDATE: My thanks to Susie D for reviewing recipe and for her honesty about the oil. It was not oily when I put it together and perhaps that was due to mixing while the potatoes were still very warm, thus absorbing the oil., With the red & yellow peppers and the green from the onions & parsley this is colorful in the bowl. I liked the combination of flavors, but found the salad overly oily. Next time I will start with half of the oil & proceed from there. I was expecting something fairly spicy, but found 1/4 t of cayenne not enough spark. I ended up adding a good shake of red pepper flakes & several more sprinkles of additional cayenne. Heat levels though are very subjective so it might be enough as written for others. Made for this month’s Asian Tag Game., I saw a recipe like this on another web site. There were two ingredients I did not like…so by the time I changed that, I was also changing other things and came up with this….a potato salad WITHOUT the white stuff! UPDATE: My thanks to Susie D for reviewing recipe and for her honesty about the oil. It was not oily when I put it together and perhaps that was due to mixing while the potatoes were still very warm, thus absorbing the oil.
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Steps
|
1
Done
|
Combine First Seven Ingredients in Blender. |
|
2
Done
|
Cook Potatoes (with or Without Salt) Until Fork-Tender Over Medium Heat. Don't Overcook, Please, or They Will Fall Apart. |
|
3
Done
|
Drain Well. Combine With Peppers, Onion and Parsley in Large Bowl. |
|
4
Done
|
Add Blended Dressing and Toss Gently. Add Salt to Taste. |
|
5
Done
|
Cover and Chill. |
